The Tilbury’s new chef heats things up

Not all pubs are created equal, especially the Tilbury Hotel. Tucked behind busy Cowper Wharf Road, the Tilbury has been serving Sydneysiders since the 1800s in one form or another but in the last couple of years, it’s really hit its stride.

These days that has a lot to do with a glam makeover a few years back – the dining room is a perfect mix of wooden finishes and grey fabrics that are all about laid back luxury. We’d like to steal the cosy seat capes that seem to hug you while you settle in for a Sunday session.

The other big boon is a brand new head chef – James Richardson has taken charge. Going by Jimmy, the chef ran the kitchen at Annata in Crows Nest and counts Pasi Petanen and Ross Lusted as culinary colleagues.

These days the menu is all about fresh, local produce allowed to shine through innovative pairings and fastidious attention to detail. Burrata cheese oozes into teeny tiny baby zucchini, drizzled in dill oil, Noosa Sea Scallops are plump mouthfuls snapped up with Jerusalem Artichoke chips and mussel ‘XO’ sauce and a Cowra Lamb rump with Vegemite glaze is melt in the mouth marvelous. This definitely is not your standard pub grub.

Save room for a warm olive oil cake and miso cake that balances perfectly with the zest of gooey yuzu Italian meringue.

Hungry yet? And we’ve just scratched the surface of the very extensive menu. Run, don’t walk.

The Tilbury Hotel
12-18 Nicholson Street, Woolloomooloo
https://www.tilburyhotel.com.au/